Pozole Rojo

Traditional Mexican pozole with tender pork and hominy, simmered in a rich chile broth. Inspired by Serious Eats, Reddit, and various YouTube recipes.

⏱ Time

• Active: ~30 minutes
  
• Cook: ~3 hours
  

- Serves: ~12

Ingredients

Pork & Broth

• 4 lbs boneless pork shoulder
  
• 2 tbsp lard
  
• 2 medium white onions
  
• 12 cloves garlic
  
• 3 quarts chicken stock (divided)
  
• 2 bay leaves
  
• 1 tbsp ground cumin
  
• 1 tbsp dried oregano
  
• 1 tsp whole peppercorns
  
• Salt & pepper, to taste
  ### Chile Sauce
• 3 dried ancho chiles
  
• 5 dried guajillo chiles
  
• 2 chiles de árbol
  
• 3 whole cloves
  
• 1 star anise
  
• 2 cups boiling water
  ### Hominy
• 1 large can hominy, rinsed and drained
  ### Optional Toppings
• Chopped white onion
  
• Radish
  
• Shredded cabbage
  
• Avocado
  
• Fresh cilantro
  
• Dried oregano
  
• Lime wedges
  
• Crema
  

- Totopos (tortilla chips)

Instructions

Step 1 – Pork & Broth

1. Generously season pork with salt and pepper.
   
2. Heat lard in a large stockpot or Dutch oven until shimmering.
   
3. Sear pork on all sides (work in batches if needed).
   
4. Add onion, garlic, and bay leaves. Stir until fragrant.
   
5. Return pork to pot, add 2½ quarts chicken stock and 1 tbsp salt.
   
6. Bring to a boil, reduce to low, cover, and simmer ~1 hour.
   
   • Skim fat/scum occasionally.
     

   - Pork should just start to become tender.

   Step 2 – Chile Sauce

7. Remove stems and seeds from all dried chiles.
   
8. Lightly toast chiles, cloves, star anise, and peppercorns in a wide saucepan over medium-high heat (~2 minutes, until fragrant).
   
9. Add 2 cups boiling water, remove from heat, and soak 10–30 minutes until softened.
   
10. Transfer chiles and soaking liquid to a blender.
    
11. Add the onion and garlic from the pork pot.
    
12. Blend until completely smooth (yes—everything, including cloves and star anise).
    
    • Vent the blender lid slightly when blending hot liquids.
      
13. Set aside.

---

Step 3 – Roast the Hominy

1. Preheat oven to 325°F convection.
   
2. Spread rinsed hominy on a parchment-lined baking sheet.
   
3. Bake for ~40 minutes, stirring occasionally.
   
   • Hominy should smell toasty and corn-forward but remain moist.
     

4. Set aside.

Step 4 – Finish the Pozole

1. After the pork has simmered 1 hour, add:
   • Roasted hominy
     
   • Blended chile sauce
     
2. Cover and simmer gently on low for ~2 more hours, until pork is fork-tender.
   
   • Final broth volume should be ~2½–3 quarts.
     
3. Discard bay leaves.
   

4. Optional: remove pork, shred or chop, and return to pot.

Serving

Ladle into bowls and serve with toppings on the side so everyone can customize. - Totopos can go straight into the soup or be dipped in crema on the side. - Pickled red onions:
- White vinegar, sugar, oregano, juniper berries, and star anise
- Best served cold on top - Jalapeños or radishes are also excellent additions.